- 1 tbsp sesame seeds
- 1/4 cup Coconut (grated)
- 4-5 tbsp oil
- 5 dried red chillies
- 2 tbsp urad dal (skinless split black gram)
- 2 tbsp chana dal (split chickpeas)
- 1 tbsp cumin seeds (jeera)
- 1 tbsp coriander seeds
- 1 tbsp fenugreek seeds (methi dana/seeds)
- 2 tbsp mustard seeds (rai seeds)
- 1 tbsp pepper corns (kali mirch seeds)
- Pinch of asafoetida (hing)
- 7-8 curry leaves
- 3-4 tbsp peanuts
- 1 cup tamarind juice(soak 2-3 tbsp tamarind in 1 cup water; it’s drained juice)
- 2 tbsp jaggery
- 1/2 tbsp turmeric powder (haldi powder)
- Salt to taste
- 3 cups cooked rice
- In a non-stick pan add sesame seeds and grated coconut and dry roast them well for few seconds.
- Then remove it in a mixture jar.
- In the same pan add 2 tbsp oil, when it gets heated up add 2-3 dry red chillies, 1 tbsp urad dal, 1 tbsp chana dal, jeera, coriander seeds, fenugreek seeds, 1 tbsp mustard seeds, pepper corns and pinch of hing.
- Roast well till it’s pleasent aroma starts to come.
- Cool it properly and transfer it in the same mixture jar and grind it in to fine powder.
- This powder is known as puliyogare powder.
- Now in a deep non-stick pan or kadhai heat 3 tbsp oil on high flame.
- Then reduce the flame to low-medium flame and add remaining mustard seeds, urad dal, chana dal and dried red chillies.
- When mustard seeds starts to crackle add curry leaves and peanuts to it.
- When peanuts get roasted completely add tamarind juice, jaggery, turmeric powder and salt to taste.
- Mix well.
(If using rice cooked with salt, add salt accordingly in masala preparation)
Boil for 10 minutes or until masala gets seperated from oil.
- Then add cooked rice to it and mix everything together.
- Cook for few seconds on low-flame and serve hot.
Khud Khao, Sabko Khilao 😀